Aish El-Saraya is a Middle Eastern dessert that is divine! Also known as the Egyptian palace bread, this Rose Water Bread Pudding recipe is aromatic and covered with sweet cream knows as ashta! My recipe is the Lebanese take on this eat-every-last-bite dessert and you won’t regret trying it.
One of the main ingredients of this pudding dish is rose water. It has a unique flavor, so describing it simply as sweet wouldn’t do it any justice. But I can tell you it gives this special dish a depth that no other essence or syrup can.
A powerhouse ingredient of this yummy dessert is Ashta! It’s a recurring theme in many of my desserts because ITS JUST THAT GOOD plus a lot of middle eastern recipes call for this delicious sweet cream! Remembe, ashta is super versatile in its uses and adds that dense creaminess that some desserts need. Also known as kashta or clotted cream.
What’s needed to make this bread pudding?
- white toast
- rose water
- Galbani ricotta cheese
- whole milk or heavy cream
- corn starch
- cane sugar
- It is recommended to use the regular sized toast but I have used the thicker sized toast and it works as well, although it will need more syrup to drench it. You want the bread to be soaked and soft versus tough and dry. It is also important to leave the bread to cool down for about 10 minutes before spreading the ashta on top.
- If you cannot wait… go ahead and enjoy it right away! I don’t really see anything wrong with that but it is best to allow it to cool in the fridge for about 4 hours or a little more for it to soak in all the delicious flavors.
Though there are quite a few variations of this dessert, I’m positive this will become your favorite as it has for many of my instagram friends. Some may know or spell this dish is ways like 3esh el saraya, ashta saraya, aish saraya, but they all lead to one similar treat as this recipe presented to you here.
The caramelized-sugar-syrup-drenched toast combined with creamy ashta and topped with some toasted almond slivers or pistachios is not a taste-blend you can forget. I know you’ll be saving this recipe! Make it as a showstopper for special occasions when friends and family will least expect it! With this dish, you and your dessert will be the talk of the party!
This dessert was commonly made when I was younger. My mom made it often and she made it good! I simply took her recipe and made a few adaptations and gave it that extra kick to take it up another level. Just to reassure you, my mom approves of my adapted recipe!!!
What makes this version of Aish El-saraya recipe special?
- this one uses caramelized-sugar to create the syrup, whereas other variations are made with regular rose water syrup which is usually transparent or a little yellowish
- there are two layers of toast in this variation making the bread an integral part of the dish, contrary to other takes on this dish
- the creamy ashta on the backdrop of the sweet soaked toast is music to the taste buds
- the ashta recipe used in this dish is totally bomb!
Other recipes you may want to try
- LEBANESE MAAMOUL COOKIES
- OSMALIYI DESSERT
- ASHTELLO – PANNA COTTA
- GOOEY MARSHMALLOW COOKIES
- DATE STUFFED BRIOCHE
Rose Water Bread Pudding – AISH ELSARAYA
Bread Pudding Ingredients
- 10 slices white toast
- 2 cups sugar
- 3 cups water
- 3 tablespoons rose water
Bread Pudding Instructions
- Cut edges around the toast. Lay the toast on a large baking sheet, then broil on both sides until golden brown. Remove then place in a 9 x 13 baking dish stacking them into 2 layers.
- Meanwhile, add the sugar to a medium-size pot. High heat and whisk until sugar has melted and browned into a caramel color. Remove pot off of stove top, move away from the pot and gently pour in 2 cups of room temperature water, the sugar will harden. Be careful while pouring and be sure to move back since the sugar will bubble. Add rosewater and place the pot back onto the stove top and whisk over high heat until the sugar has melted again.
- Pour the sugar syrup over the layered toast making sure they are all soaked. Bake at 350° for 15 minutes, Then broil on low for 10.
- Remove from the oven and allow to cool for about 10 minutes. Spread a thick layer ashta, and garnish with ground pistachios and toasted nuts. refrigerate for up to three days. Enjoy warm or cold.